Stick of Butter Rice

This rice side dish is super easy, and it is just as tasty as it is easy. Don’t be surprised if your guests really enjoy this dish.

If you are always looking for a simple side dish this recipe is for you. It requires just four ingredients – a can of French onion soup, a can of beef consommé, a stick of butter, and some uncooked rice. Some people call this recipe French onion soup rice; others just call it stick of butter rice. Whatever you call it, this rice side dish is super simple to make, and it is just as tasty as it is easy. Who says that rice has to be boring? Don’t be surprised if your guests really enjoy this dish. And, it’s a dish that’s perfect for taking along to a potluck dinner.

Variations

Thanks to all of you great cooks who sent in some interesting variations.

With canned mushrooms – Use 1 can French onion soup or beef consommé and 1 can mushroom stems and pieces (do not drain).

With mushroom soup and cheese – Substitute the French onion soup for a can of golden mushroom soup, and a small can of onions. When almost done, grate cheddar cheese on top and return to oven.

With pork chops – Place browned pork chops on top before baking. This gives you a wonderful one-pot meal. The French onion flavor in the pork chops is great. No need to add the butter as the fat from the pork chops will substitute.

Enjoy Stick of Butter Rice

Enjoy this great tasting stick of butter rice. It’s so delicious that every single helping will get eaten. The canned soup means it’s an easy-peasy dish to make. And including a teaspoon of Worcestershire sauce adds a little extra zest. So, if you are a beginner cook you may want to give this recipe a try. All you need to do is put all of the ingredients into a small dish, cover the dish, and pop it right into the oven. You can cook this recipe with all of the confidence that it will turn out great.

More cooking tips for Stick of Butter Rice

Want to make double the recipe? You may not need to double the time, but I would plan on adding 10 to 20% more time. You may also choose not to double up on the butter.

Want to use brown rice? You will need to cook it much longer unless it is par-boiled brown rice. I would plan on cooking it twice as long.

Can’t find condensed French onion soup? I think that regular French onion soup would work well.

Want to cut down on salt? Swap out the beef consommé for 2 packets of sodium-free beef bouillon.

Stick of Butter Rice

Ingredients

1cuplong grain rice

10ouncescondensed French Onion soup1 can

10ouncesbeef consume1 can

4ouncesbutterthinly sliced

1teaspoon Worcestershire sauce

Instructions

Preheat oven to 425 degrees. In an 8 x 8 or a one quart baking dish add 1 cup of rice, 1 can French Onion soup, 1 can beef consume soup, 1 teaspoon Worcestershire sauce. Cut 1 stick of butter into about 9 thin slices and place over rice. Cover dish with foil. Bake for approximately 45 minutes, remove foil and continue to bake for another 15 minutes.

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

My Mom used to make this, the only difference was she used 1 can of Beef consomme Soup and one can of beef bouillon Soup One large can of sliced mushrooms stems and pieces And the stick of butter. I am so glad that you posted it because I have forgotten about this recipe now I’m going to try it your way With adding the French onion soup and the Worcestershire sauce

I always double the recipe and I never double the time… it gets done in the same amount of time. That is using white rice… if you use brown rice then double the time. It takes a lot longer to cook with brown rice.

I used to make this a few times a month until I tired of the fact that this recipe is “hit or miss” for me. I never know if the rice will turn out crunchy or soft. Do you have any ideas of what I can try to remedy this? I thought about possibly adding water??? Maybe leaving it covered during the entire hour of baking time??? Possibly cooking it in a rice cooker, and if so how to adapt the recipe to allow for this??? Any helpful suggestions would be greatly appreciated. Thank you in advance.

I do this recipe in the microwave but with instant rice. Do everything the same, just use instant rice. 10 minutes in microwave, then stir it up. Then 8 more minutes. Stir once more and done. May want to only do 5 more minutes and check on it incase you’re microwave is a higher power.

Ive made rice like this, but melted the butter, used 1 1/2 cups rice and added a can of golden mushroom soup, and a small can if onions. When almost done, geate cheddar cheese on top and return to oven. Yummy

Thank you so much for this recipe! I did alter it just a bit. I did use a can of french onion soup, but instead of consume, I used a packet of lipton beefy onion mix (powdered stuff) and a can of water. It turned out great. I forgot to add in the Worcestershire, but I will do that tonight when I make it again.

Thank you for letting me know the recipe wasn’t quite up to your family’s standards. No one wants to serve food that their family isn’t happy to eat. Again, thank you for letting me know that recipe wasn’t going to show up on your dinner table.

I used to make this but added browned Pork Chops on top before baking. Then you have a one-pot meal. The French onion flavor in the pork chops is great. I didn’t add butter so maybe the fat from the pork chop provides the oil-base. I think I cooked for 1 hr at 350…

This is very similar to a recipe my mom used to make all the time! So glad you shared as she has passed & I didn’t remember the amounts, temps, or time. She sautéed 1 whole diced onion in the stick of butter, then used 2 cans of beef consume – no French onion, she also added a can of mushrooms. Thanks again! May even make it tonight if I have everything on hand 🙂

My Mom used to make this, the only difference was she used 1 can of Beef consomme Soup and one can of beef bouillon Soup One large can of sliced mushrooms stems and pieces And the stick of butter. I am so glad that you posted it because I have forgotten about this recipe now I’m going to try it your way With adding the French onion soup and the Worcestershire sauce

Stephanie, I have made this for about 50+ years! Have pared the butter down to 1/2 stick butter (plenty) but never added the Worcestershire sauce (I will the next time I make it!) – thanks for reminding me of a favorite recipe.

I made this for the first time tonight. It was delicious; my husband had two large bowls. But, I changed a lot about the recipe. I cooked the recipe in my rice cooker. I used 2 cups of short grain brown, a package of dried onion soup, 2 packets sodium free beef bouillon, 1 stick of butter, and 3 cups of water. Put half of the butter in the bottom of my rice cooker pan, I mixed the powdered ingredients with the rice then added the rice to my rice cooker, added the other half of the butter and finally the water. I forgot about the Worcestershire sauce. I will add it next time. The key is that it came out great with brown rice in the rice cooker and cooks in about half of the time (it would probably cook in even less time with white rice).

I’ve made this several times (my son loves it!) but now instead of the FO Soup and Consume (which are things I don’t have on hand), I substitute beef broth (low sodium) and a package of dry onion soup mix. Tastes pretty much the same and not quite as salty.

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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. read more